THIS COLUMN should be sub-titled “The Cat Who _ honor other coupons.

Came To Dinner!”

The huge (26 pound) stray we
adopted last December hus turned
nto quite a cat. Visitors are often
afraid of him because he’s twice
the size of an average cat. Fortu-
ately, he’s 2 lamb.

You'd think this lion would
have an appetite to match.
Wrong! He nibbles on Chow and
won't 30 near canned cat food.

He likes our food. He doesn’t
scrounge at the table, but if you
but down a plate of leftovers,
Ginger ambles over, politely waits
while any other cat has a taste and
then goes for his favorites
basta, rice, potatoes and peas.

Please don’t tell me that ‘‘peo-
ple food" is wrong for cats. Tell
Ginger. Besides, we've been letting
dur cats snack on leftovers for 30
years and they’ve been glossy,
healthy and energetic — our two
\6-year-olds act like kittens,
perhaps because of the quantities
oY spinach and creamed broccoli
they've chosen to eat. However,
they get very little fat, next to no
ugar and always have had regula-
jon cat food as a staple.

So, what's the point of ali this?
1 made Spanish Rice the other
aight — an old, tattered recipe
that dates from my UBC days.
Ir"s delicious for people but
Ginger gave it his highest uward
— he purred while he tucked away
his leftovers.

Consider this if you're doing a
pot-luck,

Ginger’s Favorite Spanish Rice
| cup regular rice, cooked (makes
about three cups)

Ltin - 1402, stewed tomatoes

Y2 §b. lean bacon

| medium onion, chopped

| green pepper, chopped
easoned salt and cracked per per
{cup grated cheddar cheese

Stir the tomatoes into the cook-
wd rice. Ina frying pan, cook the
yacon very slowly until very crisp
don't let the pan smoke!
Discard the fat except what clings
‘0 «the pan. Crumbie the bacon
ind set aside.

Cook the onion and pepper in
he bacon fat. Toss with rice and
eason to laste.

‘Turn into a six-serving casse-
ole. top with bacon and cheese
md bake about 30 minutes at
sae.

i oserved this with my old
avorite Enchilada Casserole,
ihredded lettuce, chopped
omatoes and cucumber, sour
ream and guacamole.

Brian went back for seconds,
nuch to Ginger’s despair. And
here are fewer furinier sights than
1 huge orange tomeat with a bit
of guacamole on his upper lip.

lf you aren’t saving some for
jinger, this will feed six as a main
course and as a side dish with the
ibove, likely 10.

With the current slump, enier-
maining ona lavish scale is risky.
Even if you can afford it, what
yeout your guests? We are social
yeatures and usually want to
reciprocate.

Scule down! A pot-luck dinner
‘or a crowd, followed by games
ind conversation is a Jot of fun.
3YOB is accepted and everyone
ikes to participate in bringing the
od. However, it helps if the
ajostess has a few guidelines.

A render calied, asking for
jome help, “Is it OK TPT tell peo-
gle what to bring? "* Of course it
's. Sure saves some awful bollixes
rhere there are six salads and one
lessert!

Guidelines for a pot-luck:

® The host or hostess provides
he home, the table settings, the
ea and coffee and may choose to
rovide one or all of the folowing

Barbara
vicCreadie

BUDGET BEATERS

— bread, appetizers, dessert.

e If some of your guests are
singles —- and stupid in the kitch-
en, assign them simple stuff —
bakery items are ideal.

¢ For every 16 people you will
need: 3 casseroles, 2 salads, plenty
of bread or rolJs, 1 big dessert,
(appetizers are onptioval as
hostess, I like to make my own
and provide the bread}.

¢ First, the casseroles. If you’re
having three, decide what three
you'd like. [ usually ask for une
lasagne-type, one chicken mixture
and one mixed bean. I also ask
that they serve eight — this stuff
seems to get Hoovered.

e Salads: If you’re asking
someone to make potato salad,
tha’s a big job — give it to your
best friend and tell them a big lot.

Akernatively, ask for two green
salads ~— if someone takes pride
in the ultimate Caesar, or a Green
Goddess that’s out-of-sight,
remember that and make a re-
quest. Jellicd salads are OK but
only if you’ve multiplied the
number of guests. They don’t go
over alf that well.

« Extras: If someone is bringing
chili, provide grated cheddar.
Cabbage rolls? Have a bowl of

sour cream. Extra grated
Parmesan is welcome with
lasagne.

Desserts? This is the job for ei-
ther the kitchen dolt (head for the
bakery!) or the genius. | can put
fogether a carrot cake with creain
cheese icing that will feed 20 and I
will do it if asked. Brian can drive
to Venice Bakery and bring in
Black Forest Cake faster than a
hound on a hunt. Note the
modesty when ! consider my own
contribution.

¢ Give a thought to each guest.
Are they experienced ccoks? Give
them a challenge! Are they runn-
ing broke? Give them one of the
economical contributions such as
the bread.

If you’re making suggestions,
be open for options. If you say,
‘lasagne’? and he suggests his
cannelloni, remind him that
everyone will flock to it and he’d
better make enough for 16 instead
of sight.

e Early in the day, get your
tables set, your refrigerator clean-
ed out and you: oven ready for
three casseroles. Have plenty of
ice on hand and soft drinks avail-
able. Borrew a big coffee maker
and get it ready to go.

Get your best long-playing tape
into the machine. Round up any
games you have planned. Kick
your kids downstairs and empty
the sandbox. Tie up your dog if it
gats people. Get your husband to
shave. Have a bubble bath. En-
joy!

BEST BUYS

SAVE ON FOODS: Stewing beet,
$1.97 Ib. (stock up! These are 5-7#
‘Family packs’), Save-On will

To renmttinee) conte 204k eanen tment UT Poa Tr TNR RMN aL NT ht hide uk enya dm ee remeron

STONG'S: Fryer legs,
tached (yetch!) are 88¢ 1b.;

The lion in springtime

back at-

pork

loin chops, $1.68 Ib., (bulk pack-

ed); bulk wieners, Fletchers,

88¢

ib.; (They are having a case-lot
sale: grab a 12-pack of Cloverleaf

pink salmon at $13.99!

salmon loaf,

Make
salmon sandwiches

and plenty of salmon casseroles.)

Big packs of vegies:
20#, 32.99 and tomatoes, 40
$1.49 (raw).

SAFEWAY: Top. sirloin,

Potatoes,

oO4.,

$2.98

Ib.; lean ground beef, limit, $1.88
Ib.; Nabob coffee, $1.84; Town
House juices, 1 L, 99¢; tomatoes,

48¢ Ib.

BUY LOW FOODS: Cross rib

roasts, $2.28 Ib.;
31.18 lb.; spinach, 3 bunches,

bulk wieners,

98C;

celery, 28¢ Ib.; get 20% off ched-

dar cheese.

a fe
S

porespera

IGT

Wednesday, April 17, 1991 — North Shore News ~ 49

&

PRICE VALID THIS STORE ONLY While quantities last
JUMBO BLANCHED SALT or N/SALT
99 1

REDSKIN JUMBO
PEANUTS PEANUTS 99 th.
1,99 9 i]

ROASTED RAW IN SHELL
POPULAR SUNFLOWER
99 Ib.
WHITE
FIGS 1.99 Ib.

NUT MIX SEEDS
CELESTIAL SEASONINGS

TEAS aL 20's 1.99.2

BANANA
CHIPS

TURKISH
APRICOTS

COUNTRY WILD

SULTANA
RAISINS
UNSULPHURED

1.99 s,